So, I just finished making my pie. A custard pie. Here are the ingredients:
- 1 parbaked 9-inch pastry shell (I used the one I made in my previous post)
- 2/3 cup sweetened condensed milk
- 2 cups hot water
- 3 eggs, slightly beaten
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
First, preheat the oven to 400F. In a small bowl, combine the sweetened condensed milk with the hot water. Gradually whisk in the eggs, making sure they don’t cook and clump up. Add the vanilla and salt and stir until combined. Pour the mixture into your pie crust and sprinkle the top with nutmeg.
Bake for 10 minutes at 400F then, while the pie is still in the oven, reduce the heat to 300F and bake for 30 minutes more or until the custard is set and the pastry is done. You can tell when the custard is done when a knife blade comes out clean after its inserted into the centre of the pie.
Cool and enjoy!
Do you like pie? What sort of pie do you like? I’d love to hear your thoughts and recipes!
The reason I’m calling this pie “all-homemade” is because I made the crust. I’ve made other pies but I’ve used store-bought crusts and I wanted to see if I could make one from scratch. So, here are the ingredients (this is a gluten-free pie crust):
- 1/3 cup potato starch, plus extra for dusting
- 1/3 cup tapioca flour
- 1/3 cup millet flour
- 1/3 cup almond meal
- 1 tablespoon powdered sugar (optional)
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1 egg, lightly beaten
First, preheat your oven to 375F. Combine potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor. and pulse a few times to combine. Add the butter and pulse again until the dough looks coarse. Add the egg and pulse until completely combined and the dough rolls into a ball.
Potato startch, tapioco flour, millet four and almond meal
Adding the cold butter
Adding the eg to the coarse mixture
Turn the dough onto a large piece of waxed paper, lightly dusted with potato starch. Sprinkle potato starch over the dough and knead gently until the dough holds together. You may need to add more potato starch so the dough isn’t sticky. Press the dough into a 10-inch circle using your fingertips.
Invert a 9-inch pie pan on top of the dough and quickly flip over the dough with the pan. The dough should be resting into the pan. Gently peel off the wax paper and press dough into the pie pan, patching any holes. Crimp and trim the edges and prick the bottom and sides with a fork. Line the crust with parchment paper and fill with pie weights or dried beans (I used dried beans).
Inverted pie pan on top of dough
Dough resting in pie pan
Crimped and pierced
Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights. And, voilá! Fill with desired pie filling and bake as needed.
If your pie recipe calls for a pre-baked crust, return it to the oven and bake until cooked through, 15 minutes more.
Part 2….coming soon!
I had a craving for cake today. So, I made a yogurt cake. It’s such an easy cake to make if you have lots of yogurt to use up. Here’s what I used:
- 1 cup (250 grams) any flavoured yogurt (I used the homemade yogurt that I made in the Instant Pot)
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 1/2 cups flour (I used cake & pastry flour)
- 1 tablespoon baking powder
First, preheat the oven to 350F and grease an 8-inch cake pan (I used a springform pan). In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar and yogurt, beat for 1 minute until smooth.
Add flour and baking powder and beat until well combined approximately another minute.
Pour into greased cake pan and bake 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean).
You can sprinkle with powdered sugar once cool, if you like.
Do you love cake? What sort of cake do you like the most? I’d love to hear your thoughts!
Today, I made Quinoa crispbread. I got the recipe from a detox cookbook by Carol Morley, an excellent naturopathic doctor in Mississauga. Here’s the rundown:
2 cups quinoa flour
2 cups flaked quinoa
1 cup toasted sesame seeds
1/2 cup sunflower or pumkpin seeds
1/2 cup grated almonds or hazelnuts
1/4 cup flax seeds
2 teaspoons sea salt
6 tablespoons sunflower oil
1 1/2 cups cold water
First, preheat your oven to 475F (240c). Combine the dry ingredients into a large mixing bowl.
Then, add the oil and water. Mix until the dough is very thick and well blended. Divide the dough in half and place each half on a baking sheet lined with parchment paper.
Placing a sheet of parchment paper over each ball of dough, roll the dough out until it’s about 1/4 inch thick. Cut the dough into 4-inch squares, without cutting all the way through.
Bake for 7 minutes then, while the dough is still in the oven, reduce the temperature to 350F (180c) and bake for another 20 to 25 minutes, until the crispbread is lightly browned around the edges.
Transfer to a wire rack immediately and let cool completely before storing in a stainless steel container. It’ll keep fresh for 2 weeks!